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Recipe Conchiglioni stuffed baked in the oven of 05-03-2010 [Updated on 18-12-2018]
The baked stuffed conchiglioni are the classic Sunday first course, it is very simple to make but it is effective and then it can be prepared in advance and then baked if necessary.With this recipe of conchiglioni stuffed with meat sauce I hope to give you a idea to prepare the first course for a special occasion! I prepared the stuffed conchiglioni a few Sundays ago and, as usual, I found the appreciation of my husband who says that this dish is the cousin of cannelloni;)
Having said that I wish you a good weekend and ... see you next recipe!
Method
How to make baked stuffed conchiglioni
Prepare a light sauce by cooking half tomato puree with a drizzle of oil, salt and basil or to make the dish even tastier, you can prepare a meat sauce.
Brown the chopped vegetables in a saucepan with the oil then add the minced meat and brown, then blend with the white wine.
Add half of the tomato puree and cook until the sauce is reduced.Add the diced mozzarella, an egg and a little Parmesan and mix
In the meantime, preheat the oven to 200 ° C and cook the conchiglioni in salted water and drain them al dente.
Fill the conchiglioni with the meat filling with the help of a teaspoon.
Arrange a layer of sauce on a baking sheet and arrange the conchiglioni side by side.
Cover the stuffed conchiglioni with more sauce and sprinkle with plenty of Parmesan.
Place the Conchiglioni stuffed with meat sauce in the oven at 200 ° and cook for 15 minutes.
Leave to cool then serve on plates.
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